By MaryAnn Dwyer, The Beach House Kitchen
Ingredients
2 lbs. English-cut bone-in beef short ribs
kosher salt
1 tbsp. avocado oil
3 celery stalks, diced
2 carrots, diced
1 yellow onion, diced
12 clove garlic, smashed and peeled
2 24-oz. tomato puree
6 sprigs thyme
2 bay leaves
freshly ground black pepper
12 fresh basil leaves, torn
Instructions
Heat a large Dutch oven over medium-high heat for 4-5 minutes. Pat the short ribs with paper towels. Season ribs generously with kosher salt. Pour the avocado oil into the hot Dutch oven. Heat the oil until it shimmers. Add the short ribs and cook until they’re browned, about 3-4 minutes on each side. Remove to a plate. Reduce the heat to medium and add the celery, carrots and onion. Season with a bit of salt. Cook, scraping up the brown bits from the bottom of the pot, until the veggies are softened, about 10-12 minutes. Stir in the garlic and cook for an additional minute. Return the meat to the pot with any juices. Add the tomato puree, thyme and bay leaves. Season with 1/2 teaspoon of salt and pepper. Stir and bring to a simmer. Reduce the heat to low, cover and cook until the meat is fork tender, about 2 1/2-3 hours. Transfer the meat to a large bowl and shred with two forks. Discard the bones, thyme springs and bay leaves. Return the shredded meat to the pot and stir in the torn basil leaves. Adjust the seasoning if desired. Serve immediately.
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Dining and Cooking